Breakfast Crunchwrap
A delightful breakfast crunchwrap filled with scrambled eggs, crispy bacon, and melty cheese, perfect for busy mornings.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Pan-frying
- Cuisine: Mexican
- Diet: Omnivore
Ingredients
Scale
- 4 Large flour tortillas
- 4 Scrambled eggs
- 4 slices Cooked bacon or sausage
- 1 cup Shredded cheese
- 1 cup Hash browns or diced potatoes
- 1/2 cup Salsa or pico de gallo
- 1/2 cup Sour cream
- Butter or oil (for cooking)
Instructions
- Sauté scrambled eggs in a skillet with butter or oil until set.
- Assemble the wrap by laying a tortilla on a clean surface and adding scrambled eggs, bacon or sausage, cheese, hash browns, and salsa in the center.
- Fold the edges of the tortilla towards the center to create a sealed wrap.
- Toast the wrap seam-side down in the skillet over medium heat until golden brown, about 2-3 minutes per side.
- Serve with sour cream on the side for dipping or drizzling.
Notes
These wraps are best enjoyed fresh, can be stored in the refrigerator for up to 2 days, and reheated in a skillet for best results.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 210mg
Find it online: https://delishrecipezbylucy.com/breakfast-crunchwrap-2/